Cinnamon Raisin Bread

Cinnamon Raisin Bread is an easy and equally tasty alternative to making laborious cinnamon rolls. The whole process is about two hours start to finish!

Below you see the same bread, but cooked a little bit differently. On the left, the bread has extra butter and cinnamon sugar for maximum gooey goodness! On the right, the bread is cooked a bit longer for a hardened crust and a more "bready" texture. Take your pick!

Regardless, it is important to roll this dough to be long and slender, or else you may have uncooked dough in the middle of this large loaf.













Ingredients:
3/4 C raisins
1 package active dry yeast
3/4 C milk, warmed
1/3 C brown sugar
2 eggs, beaten
1 T butter, melted
1 tsp salt
1/4 tsp cinnamon
4 1/4 C flour
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1-3 T butter
1 tsp cinnamon
1/4 C sugar
egg wash

Directions:
1. Cover raisins in bowl of hot tap water and allow to soak.
2. Combine warmed milk and yeast.
3. Stir until frothy and then let rest for 5 minutes.
4. Add in brown sugar and 1 C flour.
5. Mix in eggs, butter, salt, and cinnamon.
6. Stir well.
7. Add in remaining (3 1/4 C) flour, 1/2 C at a time.
8. Knead dough.
9. Let stand for 10 minutes.
10. Drain raisins and fold them into the dough.
11. Cover and let rise for 30 minutes.
12. Roll out dough into 14"x7" rectangle.
13. Combine cinnamon and sugar.
14. Spread butter on dough.
15. Sprinkle desired amount of cinnamon sugar on top.
16. Roll dough into loaf "hot dog style."
17. Place in greased loaf pan and let rise 20 minutes or let rise 20 minutes and then place on baking stone.
18. Coat with egg wash and/or butter.
19. Bake at 350 F for 50 minutes.
20. Slice and enjoy!

Serves 10.